Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pear-Date Upside-Down Cake
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- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 462
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 76 mg
- Sodium
- 432 mg
When cooked with sugar and butter, dried dates take on a meltingly tender texture and rich sweetness that pairs perfectly with the pears and polenta in this easy, yet impressive, upside-down cake.
- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 462
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 76 mg
- Sodium
- 432 mg
Ingredients
For the Topping:
For the Cake:
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Directions
- Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan. Line the bottom with parchment paper, then butter the parchment.
- Make the topping: Stir together the butter, brown sugar, vanilla paste and salt in a small bowl. Spread evenly in the bottom of the cake pan. Toss the pears with the orange juice; arrange in a circle in the pan, alternating with the dates. Arrange the remaining dates in the middle of the pan.
- Make the cake: Whisk the flour, polenta, baking powder, baking soda and salt in a large bowl. In another large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the orange zest and vanilla paste. Beat in the flour mixture in 3 batches on low speed, alternating with the buttermilk; beat until just combined. Fold in the chopped dates.
- Spread the batter over the pears and dates in the pan. Tap the pan gently on the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let the cake cool 15 minutes in the pan, then run an offset spatula around the edges to loosen and invert onto a serving platter. Serve warm or at room temperature with creme fraiche.
